Catalases of bacteria isolated from Thai fermented foods

被引：8
|
作者：
Thiravattanamontri, P
Tanasupawat, S
Noonpakdee, W
Valyasevi, R
机构：
[1] Natl Sci & Technol Dev Agcy, Natl Ctr Genet Engn & Biotechnol, Bangkok 10400, Thailand
[2] Chulalongkorn Univ, Fac Pharm, Dept Microbiol, Bangkok 10330, Thailand
[3] Mahidol Univ, Fac Sci, Dept Biochem, Bangkok 10400, Thailand
来源：
FOOD BIOTECHNOLOGY | 1998年 / 12卷 / 03期
关键词：
D O I：
10.1080/08905439809549954
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Hydrogen peroxide production is found in 75% of L. plantarum, 73% L. pentosus, 93% Lactobacilli, 50% Pediococci and 38% Staphylococci (all were isolated from different Thai fermented foods). The heme dependent catalase activity is found in 70% of L. plantarum, 90% L. pentosus, all 3 strains of L. sake and all 11 strains of Pediococci and true catalase in all 2 strains of Kocuria spp. and 12 strains of Staphylococci. The specific activities at the initial velocity of catalases were 5-10 times lower in members of lactobacilli than in cells of micrococcaceae. The DNA analysis showed that there were some differences in the nucleotide sequence of catalase genes from different geographical isolates of L. sake.
引用
收藏
页码：221 / 238
页数：18
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